Victoria Sponge cake

Ingredients for cooking
  • 100 gr sugar
  • 100 gr Trevalli butter
  • 2 eggs
  • 100 gr flour
  • 8 gr baking powder
  • 1 pinch of salt
  • Grated lemon peel
  • 1 tbsp Trevalli whole milk
  • 25 gr sugar
  • 20 gr water
  • 20 gr orange liqueur
  • 50 gr lemon jam
  • 80 gr shredded white chocolate or chocolate drops
  • 200 ml Hoplà for whipping with sugar
  • Strawberries
  • White chocolate curls

Preheat the oven to 185°; butter and spread flour in the mould.

In a big bowl, whisk all the ingredients of the cake, until you have a homogeneous batter. Pour the batter in the mould and bake for 15-18 minutes (make the skewer test). Take the cake off the oven and let it chill at room temperature.

Soaking Syrup: simmer the ingredients for 4 minutes and let them chill.

Filling: whip the Hoplà for whipping with sugar and add the shredded white chocolate (or drops).

With the specific cake-lever cut the cake in a half and wet the discs with the soaking syrup. Place the base of the cake on a plate; spread the jam on it and pull out the filling from a pastry bag with the round tips on (save 1/3 of the filling for the top). Place with the second cake disc on the cream and cover the cake with the remaining part of the filling.

Decorate with strawberries and white chocolate curls.

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